Chana dal sattu (roasted split chickpea flour) is a favorite in the Indian state of Bihar. Families in the region use sattu in all kinds of recipes: to make breads, laddus, porridge, even drinks. I learned how to make sattu sharbat from Manoj Singh Rajput, spokesperson, Bihar Foundation, a diaspora organization in Mumbai. In Bihar and the neighboring states of Jharkhand and Uttar Pradesh, the drink is called sattu jhora, but Manoj refers to it as a Desi “Horlicks,” alluding to the British malted drink that is still popular in India. In summer, sattu sharbat is the first thing Manoj and his family have in the morning, “like a savory breakfast smoothie,” he says. Sattu has a lovely nutty flavor with a hint of sweetness.